Cool curry turkey salad.
2 tablespoons butter or margarine
1 tablespoon each minced fresh ginger and curry powder
2 cups cubed cooked (boned and skinned) turkey or chicken
2-1/2 cups cold cooked long- or short-grain white rice
1 cup unflavored yogurt
3/4 cup thinly sliced green onions
1/2 cup thinly sliced mushrooms Salth and pepper
1 small (about 2-1/2 lb.) honeydew melon, seeded, cut into slender wedges, and peeled
Tomaine or other lettuce leaves, washed and crisped
Melt butter in an 8- to 10-inch frying pan over medium-high heat. Add ginger and curry powder. Stir until seasonings lightly brown, about 1 minute; let cool.
To pan add turkey, rice, yogurt, 1/2 cup of the onion, mushrooms; stir lightly until blended. Add salt and pepper to taste. At this point, salad can be covered and chilled up to 3 hours.
Arrange melon wedges at one side of a platter. Pile turkey salad onto the other side, tucking romaine leaves underneath. Top turkey with remaining green onion. Makes 4 servings.
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|Date:||Jul 1, 1984|
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